Grilled Salmon with Shallot Cream Sauce

Name: Grilled Salmon with Shallot Cream Sauce
Yield: Serves 4
Cuisine: France
Ingredients: 2 teaspoons Coarse salt (kosher or sea); 2 teaspoons Freshly ground white or black pepper; 2 teaspoons Coarse salt (kosher or sea); 2 teaspoons Coarse salt (kosher or sea); 4 teaspoons curry powder; 1 cup crème fraîche or heavy (whipping) cream; 1 cup crème fraîche or heavy (whipping) cream; 1 cup dry white wine, such as Muscadet; 1 cup dry white wine, such as Muscadet; 2 tablespoons extra-virgin olive oil; 4 skinless salmon fillets (each 6 to 8 ounces), preferably wild; 4 skinless salmon fillets (each 6 to 8 ounces), preferably wild; 2 teaspoons Freshly ground white or black pepper; Oak logs for building a fire or about 2 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained; a metal pie tin or aluminum foil pan (optional); Oak logs for building a fire or about 2 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained; a metal pie tin or aluminum foil pan (optional); 1 tablespoon finely chopped fresh chives or scallion greens, for garnish; 1 tablespoon finely chopped fresh chives or scallion greens, for garnish; Coarse salt (kosher or sea) and freshly ground white or black pepper; Coarse salt (kosher or sea) and freshly ground white or black pepper; Coarse salt (kosher or sea) and freshly ground white or black pepper; 6 tablespoons (¾ stick) cold salted butter, cut into ½-inch pieces; Oak logs for building a fire or about 2 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained; a metal pie tin or aluminum foil pan (optional); Oak logs for building a fire or about 2 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained; a metal pie tin or aluminum foil pan (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Grilling in France is more the work of passionate individuals than a regional specialty or national pastime. And spicing in France tends to be subdued rather than extravagant; this is not the place to come if you’re looking for complex spice rubs—except if you travel to Nantes. The largest city in Brittany, Nantes was the port from which French ships sailed to the East and West Indies during the great age of exploration and colonization. Curry powder and other spices—major exports fr

Ingredients

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Ingredients

Method